tantilizing tabouleh
Tabouleh traditionally does not contain the vegetables in this recipe, but is usually served with some kind of cucumber dish. My mother throws them in at the start for an amazing dish I can’t resist!
2 c. whole grain bulgur wheat
3 c. boiling water
1/2 c lemon juice
1/2 c olive oil
2 tsp Kosher salt (coarse; use less salt if using regular salt)
1 large bunch scallions (6 or so scallions)
1 c chopped mint (1 bunch)
1 c chopped Italian (flat leaf) parsley (1 bunch)
6 Persian cucumbers, chopped (or 1 hothouse cucumber, unpeeled)
1 pint grape tomatoes, quartered (or cherry tomatoes can be used; if using regular tomatoes, squeeze out seeds and extra pulp)
freshly ground pepper, additional salt to taste
Place bulgur wheat in a large bowl, cover with boiling water. Add the lemon juice, olive oil and 2 tsp Kosher salt. Stir, then allow to stand at room temp until liquid is absorbed (about an hour).
Chop scallions and herbs finely; add to wheat mixture.
[If you want to make this recipe far ahead of time, stop here and refrigerate. Although the tabouleh keeps well, she usually adds the veggies just before serving for the first time, so the cucumbers are nice and crisp.]
Quarter cucumbers lengthwise and chop, quarter or halve tomatoes. Add a generous amount of ground pepper and salt, to taste.
The flavor improves if allowed to sit for a few hours before serving.
She loves to serve this with a good quality feta cheese (either French or Greek). Enjoy!
From the healthy kitchen of Rebecca Duval.